Chatelaine

This recipe is the same one that Inuit chef Sheila Flaherty submitted to season four of MasterChef Canada—earning her a spot in the top 24 competitors.

This pickerel recipe from chef Tawnya Brant—the owner of Yawékon, a takeout restaurant that serves Haudenosaunee fusion cuisine to the large community of Six Nations in southwestern Ontario—riffs on one of her favourite drinks: strawberry and sumac juice.

Norma Condo is the chef behind Miqmak Catering Indigenous Kitchen, the first permanent Indigenous-owned restaurant in Montreal. Her casserole recipe uses squash, corn and beans—a trio known as the “Three Sisters” because they grow together as a unit, with the cornstalks holding up the beans while the squash protects the roots at the base.

Inez Cook is the co-founder of Salmon n’ Bannock, a Vancouver bistro. This sweetgrass cherry cake recipe was inspired by Cook’s bittersweet history. She was one of many Indigenous children forcibly removed from their homes during the Sixties Scoop. Separated from her Nuxalk parents, she grew up eating mandarin orange cake with her adoptive family. She wanted to replicate the cake for her mother, who has Alzhemier's disease. Unable to find a recipe for that exact cake, she created this one. It has become her go-to whenever she needs an easy to make crowd-pleaser.

Christa Bruneau-Guenther is a home cook turned restaurant owner, of Feast Café Bistro in Winnipeg. She is Saulteaux Cree and French Metis from Peguis First Nation in Manitoba. Her stuffed chicken breast recipe is an “ode to the saskatoon berry,” a traditionally First Nations ingredient, while the brie is a nod to her French heritage.

From a couple getting trapped on the set of a 1940s era musical to the reboot of a 2000s teen drama, summer's must-see TV takes us back in time.

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. A classic vinaigrette, green peas and dill, and leafy greens make this the freshest potato salad around.

A homegrown alternative to lemonade, this summery drink works just as well with frozen fruit as fresh.

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. The perfect bread roll to sop up any extra lobster and clam juices.

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. Enjoy the salty and savoury taste of the Altantic with oysters and dulse.

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. Feast on tender lobsters and mussels doused in velvety garlic butter.

As Canada attempts to turn the she-cession into a she-covery, building safe, livable spaces that accommodate women and children—and everyone else—is more important than ever.